Spring harvest: what we’re making with our maple syrup

On the edge of our lawn, beyond the garden, and before the forest, tower two immense maple trees. They frame the yard and boldly announce the changing of each season by the coming and going of their lush plumage.

These maples shade us on sweltering July afternoons and have always been my favorite view, admired from the back patio with a coffee in hand. All summer long the boys swing from a tire swing I hung for them ages ago way up in the branches, and the two trees provide resilient anchors for Danny’s slack line.

This week, those maples became infinitely more valuable to our property when, for the first time ever, we tapped into their veins of sweet sap.

The whole experience has been an exhilarating one for me. I guess I didn’t expect our first attempt to be a success. Honestly, urban homesteading has a huge learning curve to it, and we have the gardening disasters and midnight chicken horror stories to prove it.

So, doubtful, I hammered in the first tap, and then the cool sap sprayed my face, tasting sweet on my lips. My stomach flip-flopped in anticipation. Noah hung a bucket under the tap, and the lyrical drip-drip of the sap dancing on the bottom of the bucket began.

“Listen, mom.” he said, “It’s like the forest is making music.”

This. This was spring harvest; one more ingredient we were sourcing from our backyard. I don’t know why I had let my reservations get the better of me.

I haven’t been able to contain my excitement since then. My texting history with Danny for the week is mostly all-caps and exclamation points, as I kept him regularly updated with sap hauls, syrup quality and recipe development through the days.

It didn’t cost us a single penny and we’ve reaped two quarts of pure organic maple syrup, not to mention learned so much along the way. Our children were involved with the process from beginning to end, and we can chalk the sugaring off experience as one more way we are building our healthy family food culture.

Spring harvest: what we’re making with our maple syrup

Buckwheat Pancakes with Maple Whipped Cream

You know the first batch went to top pancakes. I had this homemade buckwheat pancake mix in the freezer, so all I had to do was whip a little cream by hand, drizzle in some maple syrup to sweeten it, and we had the perfect breakfast to showcase our homemade syrup. Waffles are up next.

Maple Taffy on the snow

At the age of three, my boys developed an affection for maple taffy on the snow, or as it is called here in Quebec, tire d’érable. The process is simple: boil maple syrup until it reaches the soft ball stage (115 °C /238 °F). Pour in onto packed snow. Roll it up with a stick. Enjoy. And how!

Thick-Cut Maple Gazed Bacon

Maple + bacon is a combination well worth exploring. In this simplest form, the syrup caramelizes in the oven and gives the bacon a sweet and sticky coating that is second to none. I bake my bacon on foil or parchment for easy clean up, and brush on the maple syrup in the last 5 minutes of baking. Any longer in the oven and you risk burning the bacon.

Double Maple Marshmallows

What do you get when you take a basic recipe for marshmallows, replace the water in the ingredient list with fresh maple sap, and substitute pure maple syrup instead of corn syrup? The softest pillows of double maple marshmallow puffs, with plenty of all natural maple flavor.

Just heavenly. We’re going to be toasting these goodies over a bonfire this weekend.

Maple Baked Beans with Double Smoked Bacon

White navy beans, half an onion, a rasher of bacon, and a drizzle of maple syrup was all the effort that went into this bean pot. What really made them outstanding, however, was that I replaced the cooking water with freshly harvested maple sap. It’s slightly sweet, and of course, as it reduces in the bean pot, it sweetens the dish in the most natural of ways.

I only wish you could smell how this little pot perfumed my home all afternoon long.

Looking ahead….

The goodness does not stop here! In fact we’re heading into a long weekend, and I have more maple cooking and baking in the plans. I want to spoon fresh ricotta onto baguette slices and drizzle them with syrup. I’d like to test out a strawberry lemonade made with sap. And wouldn’t a maple glaze be perfect on Hot Cross Buns for Easter morning?

Can you tell I’m inspired? Or perhaps just buzzed on maple syrup. I’m not telling.

What is your favorite way to cook with maple syrup?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

Yum! Love the marshmallow idea and grew up onSaturday night baked beans. The first time we tapped some old maples at our old Maine farmhouse, we got so much sap, we made beer with it. Seems like the first tapping of older established trees really gives loads of sap, as if the tree has been waiting all these years. Hard to say what is my one favorite recipe, I have so many, on oats, with slow braised pork and apples, on snow, it is becoming popular on lattes here in Vermont.Happy tapping and sugar sapping!

Aimee, All this week the temps have been above freezing during the day and below freezing at night, and now that I know what that means, I’m eyeing all the maples in the neighborhood in a new way. I think your maple sap and maple syrup ideas are truly inspired, and I’d love to have some of those beans . . . yum!

wow, I’m absolutely stunned by all the ideas you could use maple syrup in. Well, not stunned, just really thrilled with all these new ideas. I have never heard of maple taffy but that is one the coolest things i’ve seen!! maple bacon is SO good!! you’re making me jealous that you have so much maple syrup around you! 🙂 ship me a bottle? hehe

I’m not tired of your maple centric prattling, but I think I might die of jealousy soon. Seriously. They make Maple Taffy in the snow in Little House on the Prairie!!!! I’ve been nurturing that little fantasy since I was ten. You all are killing me with your magical maple days.

Everything looks SO good and I can just imagine the aromas in your kitchen!! I appreciated how you shared your reservations and then the success. What a fantastic experience for your boys ( and all of you!). I need to find a farm to visit here in Nova Scotia, I love maple taffy. =)

Oh my goodness, everything looks delicious especially the baked beans! Yum! I grew up tapping trees and recently I brought my two young sons to a farm to introduce them to it. Amazing really. Have you read “Sugaring” by Jessie Haas? Lovely children’s book that really captures the process and the experience. Thanks for the inspiration! Warmly, Marnie

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I'm Aimée, and this blog is devoted to family focused food. This is an encouraging community that offers comprehensive recipes, simple preserving tutorials, and honest tips for cooking with kids. This is our family food life. Join us! Read more...